May 18th - 20th
June 18th - 20th
Kaiserdom Hotel; No. 286 Airport Road, Baiyun District, Guangzhou
In September 2015, the US Food and Drug Administration (FDA) published the final version supporting regulation of the Food Safety Modernization Act (FSMA) Regulation: " Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food " (21 CRF PART 117, referred to as the Preventive Controls for Human Food regulation". The regulations apply to the production, processing, packaging, storage of human food businesses , and it regulations require that each food factory need a "prevent and control qualified person" who can establish a food safety program.
NSF International launches this training course aiming to help the Chinese enterprises exporting goods to U.S to better grasp the contents and requirements of the supporting regulations. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA, and taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
NSF International is the Public Health and Safety Organization™, offering public health and safety risk management solutions to companies, governments and consumers. NSF offers a comprehensive range of services to meet the needs of the dietary supplements industry globally. Our role is to ensure product and ingredient safety, giving both industry and consumers peace of mind through facility GMP compliance, accredited product certification programs and testing services.
Who Should Attend：
Manager of food safety department in the company which export food or ingredients of dietary supplement to USA; QA & QC; lab manager; auditor; food safety program founder; supplier & distributor; regulatory officer; Personnel who supervises the food exporting enterprise and personnel from third party for compliance certification.
FDA Food Safety Modernization Act’s (FSMA) supporting regulations: "Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food " (21 CRF PART 117 ).
|Day 1 (9:00-17:30)||Day 2 (9:00-17:30)||Day 3 (9:00-12:30)|
Introduction to Course and Preventive Controls – Chapter 1
Overview of a Food Safety Plan - Chapter 2
GMP and Other Prerequisite Programs – Chapter 3A
Biological Food Safety Hazards - Chapter 4
Sign-in and questions from yesterday
Hazard Analysis and Preventive Controls Determination Intro-Chapter 8
Process Preventive Controls - Chapter 9
Sign-in and questions from yesterday
Supply-chain Preventive Controls-Chapter 12
Verification and Validation Procedures -Chapter 13
Record-keeping Procedures -Chapter 14
Recall Plan -Chapter 15
Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food -Chapter 16
Chemical Motivated Food Safety Hazards - Chapter 5A
Economically Motivated Food Safety Hazards - Chapter 5B
Preliminary Steps in Developing a Food Safety Plan - Chapter 6
Resources for Preparing Food Safety Plans - Chapter 7
Food Allergen Preventive Controls - Chapter 10
Sanitation Preventive Controls -Chapter 11
RMB 4,000/person (tax, books, certificates, lunch, coffee break are included, Transportation and accommodation costs are not included)
Bank account name: NSF (SHANGHAI) TESTING TECHNOLOGY CO., LTO
Bank name: China Construction Bank Shanghai Pujiang Branch
Account number: 31001589219050007895
Payment: e-payment or on-site payment
Please click here to download “Registration Form” and e-mail it to TrainingChina@nsf.org.
Registration contact information:
Contact Miss Ruby Jia for registration：M: +86-173 8257 9831 | T: +86 021-52377700*2822
Contact Miss Zhang for course consult：M: +86-135 1980 6322